Fresh Green Mango Chutney

Kachi Keri Ni Chatni

Preparation info

  • Makes about

    1 ½ cups

    .
    • Difficulty

      Easy

Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

The idea for this fresh green mango chutney came from a cooking class my mother took in June 1941. Her notes refer to this stunning thing as simply “Chutney.” I’ve substituted ginger for garlic and jaggery for granulated sugar and added some fresh coriander.

This chutney makes an exciting dip for bhajjias, fried morsels of vegetables or cheese; or try it as a sauce for grilled fish or shrimp, served as an hors d’oeuvre or a main c

Ingredients

Method